DOCSLIB.ORG

Intercontinental Fiji Golf Resort & Spa Maro Road | Natadola

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Intercontinental Fiji Golf Resort & Spa Maro Road | Natadola MENUS INTRODUCTION | BREAKS & SNACKS | BREAKFAST | LUNCH | CANAPÉS | DINNER | BEVERAGES InterContinental Fiji Golf Resort & Spa Maro Road | Natadola Bay | Fiji Islands Go to fiji.intercontinental.com or click here to contact us INTRODUCTIONINTRODUCTION KEY Whatever the scale or theme of your meeting, we use our considerable culinary know-how to createcreate authentic,authentic, unpretentious lunches, coffeecofee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our ‘LocalLocal OriginsOrigins’ dishes,dishes, forfor instance,instance, oofferfer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination,destination, including dishes that showcase somesome ofof thethe fnestfinest seasonal ingredients of the area. World Kitchen Whereas our ‘WorldWorld KitchenKitchen’ recipesrecipes leverageleverage our our globalglobal know-how know-how by by drawing Authentically prepared classic and contemporary dishes from drawingon the experience on the eXperience of our chefs of our to ochefsfer ato collection offer a collection of authentically of authentically prepared around the world that leverage our global know-how. preparedclassic and classic contemporary and contemporary dishes from dishes around from the around world. the world. For all of our menus, we source ingredients locally where possible, with the Vegetarian emphasis on fresh and natural produce. Simply click on the style of menu you requirerequire fromfrom the bottom navigationnavigation barbar to view thethe optionsoptions available,available, alternativelyalternatively our team ofof ChefsChefs would bebe pleasedpleased to work withwith youyou toto createcreate youryour veryvery ownown Insider‘Insider’ menu menu to to ensure ensure a atruly truly memorable experience. ALL PRICES QUOTED IN FIJIAN DOLLARS AND INCLUSIVE OF ALL GOVERNMENT TAXES. PRICES ARE PER PERSON UNLESS OTHERWISE STATED. INTRODUCTIONINTRODUCTION || BBREAKSREAKFAS &T SNACKS| BR EAKS | BREAKFAST & SNACKS || LUNLUNCHCH || CCANAPÉSANAPÉS | | DINNEDINNERR | | BBEVERAGESEVERAGES MENUS MORNING & AFTERNOON TEA All breaks are accompanied by Espresso Di Manfredi coffee and a selection of teas. Our EXecutive Chef has developed a selection of his favourite tea break items as well as some locally sourced items to inspire your taste buds. COFFEE AND TEA Espresso Di Manfredi coffee and a selection of teas $9 With bakery item additional $13 BARISTA STATION Allow our InterContinental Barista to create made to order coffee $9 (set up cost $250) MAXIMUM 100 GUESTS INTRODUCTION | BREAKS & SNACKS | BREAKFAST | LUNCH | CANAPÉS | DINNER | BEVERAGES COFFEE & TEA | BARISTA STATION | SAVOURY & SWEET BREAK ITEMS MENUS BREAK ITEMS SWEET SELECTION Assorted mini muffins All breaks come with your choice of one savoury and one sweet Sugar and cinnamon doughnuts item. All breaks are served with fresh seasonal fruit. Dark chocolate lamingtons Lemon meringue tart SAVOURY SELECTION Fijian chocolate brownie, whipped cream Beef and roast pepper filled rolls Banana vudi Ham and cheese croissants Coconut purini with vanilla sauce Caesar wraps Cassava cake Bagels with cream cheese and smoked salmon Salmon and feta quiche Millionaire’s short bread Spiced lamb sausage rolls Rosemary and black pepper fudge Marinated chicken skewers Madeira cake with cream cheese frosting Kokoda shooters American cupcakes Cheese puffs, parmesan Baked cheese cake Mozzarella and tomato tartlets Cookies and cream Roast beef, camber, and cranberry confit Tiramisu twist Eggs benedict in a roll Praline balls, honeycomb dust Thai fish cakes, coconut cream Cronuts INTRODUCTION | BREAKS & SNACKS | BREAKFAST | LUNCH | CANAPÉS | DINNER | BEVERAGES COFFEE & TEA | BARISTA STATION | SAVOURY & SWEET BREAK ITEMS BREAKFAST MINIMUM 25 GUESTS CONTINENTAL BREAKFAST Chilled tropical juices Sliced seasonal fruits Assorted cereals Danish pastries and muffins Bakers basket and preserves Selection of yoghurts Fruit and berry compotes $40 per person 1 of 3 INTRODUCTION | BREAKS & SNACKS | BREAKFAST | LUNCH | CANAPÉS | DINNER | BEVERAGES CONTINENTAL BREAKFAST | FULL BREAKFAST | ADDITIONAL ITEMS FULL BREAKFAST In addition to the Continental Breakfast menu, please select 6 items below Crispy hash browns Fried cassava Chicken sausages Dalo Beef sausages Cheddar topped roasted Honey cured bacon tomatoes Crumbed chicken Grilled mushrooms and onion Vegetable frittata French toast with maple syrup Baked bean casserole Stir fried noodles Scrambled and hard boiled eggs $65 per person 2 of 3 INTRODUCTION | BREAKS & SNACKS | BREAKFAST | LUNCH | CANAPÉS | DINNER | BEVERAGES CONTINENTAL BREAKFAST | FULL BREAKFAST | ADDITIONAL ITEMS ADDITIONAL ITEMS These menu items are available in addition to the Continental and Full Breakfast menu options Roast ham carvery Breakfast pizza- select ham or chicken Eggs benedict – select from ham, salmon, spinach Assorted dim sum Mini smoked salmon bagels with Spanish onion, cream cheese and caper berries Extra $11 per person, per item 3 of 3 INTRODUCTION | BREAKS & SNACKS | BREAKFAST | LUNCH | CANAPÉS | DINNER | BEVERAGES CONTINENTAL BREAKFAST | FULL BREAKFAST | ADDITIONAL ITEMS LUNCH BUFFET SELECTION Our team of passionate chefs have created the following buffet lunch menu options to allow you to tailor make your own lunch buffet. Please select 3 cold, 3 hot, 2 side dishes and 2 desserts. $ per person (when not included in the InterContinental Meetings Package) MINIMUM 20 GUESTS 1 of 3 INTRODUCTION | BREAKS & SNACKS | BREAKFAST | LUNCH | CANAPÉS | DINNER | BEVERAGES LUNCH BUFFET SELECTION | WORKING LUNCH OPTIONS | GROUPS ON THE GO COLD | HOT | SIDE | DESSERT COLD (SELECT 3) HOT (SELECT 3) Selection of filled rolls, wraps, Roast beef and mustard with Steamed mahimahi in taro Poached line fish in an African bagels pickled vegetables and thyme leaf barbeque sauce on young Assorted sushi, pickled ginger hollandaise Beef burritos with cheese, vegetable shoots Tomato basil, bocconcini Malay pickled fish with fried avocado and salsa Moroccan lamb patty on salad onion rings Prawn and calamari paella spaghetti with spiced yoghurt Cured mahi-mahi, dried Beetroot, apple and walnut Chicken drumsticks with Stuffed aubergine with salad orange with sliced avocado chasseur sauce and wasabi mayonnaise ratatouille and parmesan Roasted pumpkin, goats feta Mini beef burgers bread crust Smoked beef carpaccio, and herb crouton salad Coconut curried mussels with mascarpone, pineapple, and Pork piccata, tomato chutney Caesar salad noodles balsamic reduction Chicken and bacon meat loaf Papaya and coriander salad Lamb and bell pepper kebabs Roasted corn, sundried with rosemary and mint sauce with rourou Kokoda with coconut, lime tomato, olives in a savoury Rourou coconut ginger and chilli tartlet shell egetable lasagne tortellini Smoked salmon trout on fresh Mushroom and parmesan cucumber with cream cheese cheese salad with tomato pulp Pumpkin cannelloni, sage Mozzarella, grilled artichokes served with dalo chips tomato cream with lemon pesto Parma ham, cherry tomato Pasta tossed in roasted Thai chicken breast salad with skewer with pesto peppers, herb and feta chilli, coriander and shittake Cold meat, piccalilli sauce with cheese pizza bread crumbs 2 of 3 INTRODUCTION | BREAKS & SNACKS | BREAKFAST | LUNCH | CANAPÉS | DINNER | BEVERAGES LUNCH BUFFET SELECTION | WORKING LUNCH OPTIONS | GROUPS ON THE GO COLD | HOT | SIDE | DESSERT SIDE DISHES (SELECT 2) DESSERTS (SELECT 2) Coconut lemongrass rice Tiramisu slice Steamed rice Fruit custard tarts Corn on the cobb Passionfruit and custard profiteroles reen beans, flaked almond butter Lemon curd sponge, coated with shredded toasted coconut Steamed broccoli drizzled with lemon butter Fijiana decadent chocolate brownies Fried cassava spiced with paprika seasoning Carrot cake, pecan nuts Roasted chat potato tossed in rosemary and sea salt Custard slice Steamed dalo Sliced seasonal fruits ven steamed kumala Potato wedges, chilli salt 3 of 3 INTRODUCTION | BREAKS & SNACKS | BREAKFAST | LUNCH | CANAPÉS | DINNER | BEVERAGES LUNCH BUFFET SELECTION | WORKING LUNCH OPTIONS | GROUPS ON THE GO COLD | HOT | SIDE | DESSERT WORKING LUNCH DESSERT (SELECT 2) Lunch for intimate sized groups food can be served to your HOT (SELECT 2) meeting room, dishes are served individually. Chicken curry, basmati rice, Sliced seasonal fruits Please select 3 cold, 2 hot and 2 desserts. mango chutney Fijiana chocolate mud rilled chicken and corn cake fritters Rich carrot cake, toasted Crumbed fish, bush lemon walnuts tartar Fruit custard tarts COLD (SELECT 3) Lamb and bell pepper kebabs Kokoda Thai chicken breast salad with rosemary and mint sauce Caesar salad with chilli, coriander and Mini beef burgers Pawpaw and coriander salad shittake mushrooms egetable lasagna Selection of filled rolls, wraps egetarian penne, tomato and and bagels olive Assorted sushi, pickled ginger Rourou coconut ginger Parma ham, cherry tomato tortellini skewer with pesto $ per person AVAILABLE FOR GROUPS UNDER 20 GUESTS INTRODUCTION | BREAKS & SNACKS | BREAKFAST | LUNCH | CANAPÉS | DINNER | BEVERAGES LUNCH BUFFET SELECTION | WORKING LUNCH OPTIONS | GROUPS ON THE GO GROUPS ON THE GO BOXED BREAKFAST BOXED LUNCH Sweet fruit muffn Filled baguette with shaved Cereal bar chicken, salad Ham and cheese croissants Mini cheddar cheese and Fruit yoghurt crackers Whole fresh fruit Mini chocolate bar Orange juice hole fresh fruit Carrot and pecan nut muffin Bottled
Load more

Recommended publications
  • LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
    PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
    [Show full text]
  • SEZIONE B - ELENCO in ORDINE ALFABETICO PER PRODOTTO Aggiornato Al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE
    SEZIONE B - ELENCO IN ORDINE ALFABETICO PER PRODOTTO aggiornato al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE PRODOTTO IMPRESA CODICE ABONETT GALLETTE DI SAPORI DELLE MARCHE 14407 PANE BIO MAIS ABONETT GALLETTE DI SAPORI DELLE MARCHE 14410 PANE CON FARINA DI MIGLIO ACCHIAPPI FARMO S.P.A. 7227 Adele - biscotti rotondi glassati MSG ITALIA S.R.L.S. 905 al cioccolato AFARABELLA GNOCCHI DI BIOALIMENTA - S.R.L. 3836 PATATE SG Agluten Baci di dama NOVE ALPI S.R.L. 457 Agluten Bacioni vari gusti NOVE ALPI S.R.L. 486 Agluten Bastoncini all'olio NOVE ALPI S.R.L. 466 extravergine di oliva Agluten Bianconeri frolla e NOVE ALPI S.R.L. 467 cioccolato AGLUTEN BISCOTTI AL NOVE ALPI 17044 CACAO AGLUTEN BISCOTTO DEL NOVE ALPI 17048 MATTINO AL BURRO AGLUTEN BRIOCHE NOVE ALPI 18268 Agluten Brioche con gocce di NOVE ALPI S.R.L. 312 cioccolato Agluten Brioche con uvetta NOVE ALPI S.R.L. 316 AGLUTEN BRIOCHE SENZA NOVE ALPI 18269 ZUCCHERO AGLUTEN CANESTRELLI AL NOVE ALPI 17873 CIOCCOLATO SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17871 ALLA MELA SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17872 ALL'ALBICOCCA SENZA ZUCCHERO SENZA GLUTINE Agluten Ciambelline allo yogurt NOVE ALPI S.R.L. 468 Agluten Cioccocake NOVE ALPI S.R.L. 494 Agluten Cioccocake plum cake NOVE ALPI S.R.L. 469 al cioccolato Agluten Coccosfizi con cocco NOVE ALPI S.R.L. 470 rapè AGLUTEN CROISSANT NOVE ALPI 18272 Agluten Croissant ai frutti di NOVE ALPI S.R.L. 596 bosco Pagina 1 PRODOTTO IMPRESA CODICE Agluten Croissant al Pistacchio NOVE ALPI S.R.L.
    [Show full text]
  • San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | P: 650.589.5784 | F: 650.589.5729 |
    Below is a list of all the educational videos you will have unlimited access with SFBI videos: To reach The Advance Bread and Pastry Companion Videos, visit www.sfbi.com. 1: Preferments 1.1 Comparison of Poolish 1.2 Comparison of Sponge 2: Dough Mixing 2.1 Short Mix 2.2 Improved Mix 2.3 Intensive Mix 2.4 Double Hydration 2.5 Basic Autolyse 2.6 Autolyse with Liquid Preferments 2.7 Autolyse with Stiff Preferments 2.8 Mixing Sourdough Rye 2.9 Mixing 100 Percent Rye 2.10 Mixing 100 Percent Whole Grain 2.11 Sprouted Wheat 2.12 Sprouted Wheat Mixing Dough 2.13 Comparison of Mixes 3: Dough Folding 3.1 Folding in Tub 3.2 Folding on Bench 4: Preshaping 4.1 Preshape Baguette 4.2 Preshape Boule 5: Shaping Basic Shapes 5.1 Shape Baguette 5.2 Shape Batard 5.3 Shape Boule 5.4 Seed Garnish San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | p: 650.589.5784 | f: 650.589.5729 | www.sfbi.com 6: Shaping Rolls 6.1 Shape Roll 6.2 Shape Kaiser Stamp 6.3 Shape Single Knot 6.4 Shape Double Knot 6.5 Shape Twist 7: Bagels 7.1 Shape Bagels 7.2 Boiling and Seeding Bagels 8: Pretzels 8.1 Shape Pretzels 8.2 Dipping and Panning Pretzels 9: Shaping Braided Breads 9.1 Shape 2 Braids 9.2 Shape 3 Braids 9.3 Shape 4 Braids 9.4 Shape 6 Braids 10: Shaping Pan Bread 10.1 Shape Pan Bread Batard 10.2 Shape Pan Bread 3 Boules 10.3 Shape Pan Bread Twist 11: Shaping Specialty Breads 11.1 Shape Rye and Score 11.2 Shape Corn Bread 11.3 Shape Crown 11.4 Shape Fougasse 11.5 Shape Pain de Beaucaire 11.6 Shape Roasted Potato Bread 11.7 Shape Pear Buckwheat
    [Show full text]
  • Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
    Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    [Show full text]
  • Download The
    380, blvd René-Lévesque West, Montreal, QC, H2Z 0A6 T 514.398.9999 F 514.875.2147 Toll Free : 1.855.398.9998 Marriott.com/yuldt Image for illustration purposes only THE WARM UPS Buffet- Breakfast Minimum ten (10) persons CONTINENTAL - $15 per person Illy coffee, tea, fruit juice Basket of breakfast pastries: chocolatines, croissants and muffins (1.5 per person) Platter of sliced fresh fruit Selection of white and brown bread with butter and jam HEALTHY CHOICE - $19 per person Illy coffee, tea, fruit juice Basket of breakfast pastries: chocolatines, croissants and muffins (1.5 per person) Platter of sliced fresh fruit Selection of white and brown bread with butter and jam Cottage cheese with a side of nuts and honey Variety of cereal and milk AMERICAN - $25 per person Illy coffee, tea, fruit juice Basket of breakfast pastries: chocolatines, croissants and muffins (1.5 per person) Platter of sliced fresh fruit Selection of white and brown bread with butter and jam Assorted yogurts Homemade French toast Scrambled eggs Bacon, sausages, and maple ham Traditional beans Potatoes Creton V = Vegetarian option * Any specific dietary request can be accommodated with a two (2) week prior notice to event. Prices are subject to 15% service fees and all applicable taxes. Image for illustration purposes only THE TIME OUTS Coffee Breaks Minimum ten (10) persons LONDON - $10 per person Illy coffee, tea, fruit juice Chewy homemade cookies - three (3) per person PARIS - $12 per person Illy coffee, tea, fruit juice Basket of morning French Pastries (chocolatines,
    [Show full text]
  • Oceanbleu Menu
    COLD HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Thai-style Yellowfin Tuna ‘Seviche’ Cones Marinated Ahi Tuna, Shallots, Water Chestnuts, Basil, Wasabi Caviar Tobika, Micro Basil, Savory Mini Cones Smoked Salmon “Reuben” Black Pepper Smoked Salmon, Cream Cheese, Marble Rye Toasted Coconut Shrimp Skewer Caribbean Marinade, Mango Chutney, Toasted Coconut Pan Seared Day Boat Sea Scallops on a Coconut Wonton Lime Aioli, Lemon Zest Miniature East End Lobster Roll Citrus Aioli Lime Rock Lobster Medallion Sweet Tender Lobster Tail, Crispy Wonton, Mango Salsa Peppercorn Mélange-crusted Beef Tenderloin Shallot Confit Roasted Duck Crostini Caramelized Pear, Herb Crostini, Sweet Potato Frizzles Mini ‘BLT’ Miniature Cherry Tomatoes, Stuffed with Micro Greens Bacon Crumbles Herb Mayonnaise Fresh Figs Wrapped in Prosciutto Di Parma Mascarpone Cheese, Fresh Mint Fresh Tomato and Mozzarella Bruschetta Tomato, Mozzarella, Petite Basil, Flavored Herb Croustade Southwestern Savory Cups Black Bean, Red Pepper, Avocado, Fresh Cilantro Crisp Shell 1 HOT HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Maryland Crab Balls Sweet Jumbo Lump Crab Meat, Old Bay Seasoning, Pickled Ginger Tartar Dipping Sauce Grilled Cilantro-Lime Jumbo Shrimp Lime Juice, Cilantro, Sweet Chili Dip or Citrus-Herb Relish Beef Short Rib Slider Dijon Horseradish Cream Shredded Asian Beef & Bok Choy in Puffed Pastry Hoisin Dipping Sauce Franks in a Blanket Flaky Pastry, Spicy Brown Mustard Fried Beef Ravioli Topped with Onion
    [Show full text]
  • Car Te Du Jour
    Cyan Magenta Yellow Black Carte du Jour Carte The Restaurants of Royal Caribbean International Caribbean Royal of Restaurants The The Restaurants of Royal Caribbean International The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12.25’’x H:10’’ 175L 157g M/A Magenta(S) 157g M/A H:10’’ 175L Royal Caribbean Carte du Jour Cookbook W:12.25’’x TJ14-10-2010 JY Cyan Magenta Yellow Black Carte du Jour Carte The Restaurants of Royal Caribbean International Caribbean Royal of Restaurants The The Restaurants of Royal Caribbean International The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12.25’’x H:10’’ 175L 128g M/A Magenta(S) 128g M/A H:10’’ 175L Royal Caribbean Carte du Jour Cookbook W:12.25’’x TJ14-10-2010 JY Cov Cyan Magenta Yellow Black The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12’’x H:9.8’’ 175L 128g M/A Magenta(S) 128g M/A H:9.8’’ 175L Royal Caribbean Carte du Jour Cookbook W:12’’x TJ14-10-2010 JY 1 Cyan Magenta Yellow Black Cyan Magenta Yellow Black Welcome to Carte du Jour, our newest Royal Caribbean International cookbook creation. Welcome to Carte du Jour, the cookbook that introduces you to the signature dishes found in the specialty restaurants onboard Royal Caribbean International’s fleet of ships. The success of our SavorSM cookbook series along with the warm response from you, our valued guests, has inspired us to create a cookbook to accompany the launch of our newest ships; Oasis of the Seas & Allure of the Seas.
    [Show full text]
  • Please Select a Combination of Eight Hot and Cold Hors D'oeuvre
    COLD HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Thai-style Yellowfin Tuna ‘Seviche’ Cones Marinated Ahi Tuna, Shallots, Water Chestnuts, Basil, Wasabi Caviar Tobika, Micro Basil, Savory Mini Cones Smoked Salmon “Reuben” Black Pepper Smoked Salmon, Cream Cheese, Marble Rye Toasted Coconut Shrimp Skewer Caribbean Marinade, Mango Chutney, Toasted Coconut Pan Seared Day Boat Sea Scallops on a Coconut Wonton Lime Aioli, Lemon Zest Miniature East End Lobster Roll Citrus Aioli Lime Rock Lobster Medallion Sweet Tender Lobster Tail, Crispy Wonton, Mango Salsa Peppercorn Mélange-crusted Beef Tenderloin Shallot Confit Roasted Duck Crostini Caramelized Pear, Herb Crostini, Sweet Potato Frizzles Mini ‘BLT’ Miniature Cherry Tomatoes, Stuffed with Micro Greens Bacon Crumbles Herb Mayonnaise Fresh Figs Wrapped in Prosciutto Di Parma Mascarpone Cheese, Fresh Mint Fresh Tomato and Mozzarella Bruschetta Tomato, Mozzarella, Petite Basil, Flavored Herb Croustade Southwestern Savory Cups Black Bean, Red Pepper, Avocado, Fresh Cilantro Crisp Shell 1 HOT HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Maryland Crab Balls Sweet Jumbo Lump Crab Meat, Old Bay Seasoning, Pickled Ginger Tartar Dipping Sauce Grilled Cilantro-Lime Jumbo Shrimp Lime Juice, Cilantro, Sweet Chili Dip or Citrus-Herb Relish Grilled Korean BBQ Beef Skewers Tenderloin of Beef, Korean Spices, Ground Peanuts Beef Short Rib Slider Dijon Horseradish Cream Chimichurri Beef on Plantain Chip Basil and Parsley Marinade, Crisp Plantain
    [Show full text]
  • DESSERT DAILY SPECIALS Entreé APPETIZER Soup & SALAD
    APPETIZER RIVIERA MONTH #, YEAR tiger shrimp avocado, grapefruit, marie-louise sauce *salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPETIZER *seared swordfish escabeche warm duck-chicken liver patty olives, peppers, onions, garlic, parsley, olive oil, vinegar frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes cuban chicken potato salad green peas, apples, red peppers, mayonnaise SOUP & SALAD SOUP & SALAD clam chowder velouté de champignons vegetables, potatoes creamy mushroom soup red beet, green bean salad boston lettuce heart mustard-mayonnaise, onions, cilantro shallot vinaigrette, roquefort blue cheese ENTR É ensalada cubana romaine lettuce, tomatoes, sweet onions, radishes, ENTREÉ lime-garlic vinaigrette * salade niçoise cuban sandwich green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette ham, roasted pork, cheese, mustard, pickles, choice of grilled tuna | halibut | salmon cuban bread, french fries, mariquitas traditional croque-monsieur *shellfish bisque baked triple decker sandwich, ham, cheese, mornay sauce, shrimp, scallops, monkfish, mussels, calamari, mixed greens, french fries puff pastry fleuron ocean perch fillet penne al pesto capers, butter, lemon, croutons, parsley potatoes green beans, potatoes free-range chicken fricassée *grilled beef paillard aged-champagne vinegar jus, pilaf rice, haricots verts maître d’hôtel, tomato provençal, french fries *grilled five-peppercorn beef hanger steak brandy demi-glace,
    [Show full text]
  • The Divine Difference
    The Divine Difference Divine Specialties is a world leading distributor, importer, and manufacture of superior, unique, and specialty food products from all around the world. We specialize in one-on-one customer service which gives our clients the product knowledge that they deserve with a fair market price, and a strong commitment to customer service and prompt delivery. We serve some of the finest chefs, hotels, casinos, country clubs, restaurants, manufactures, etc. in the United States. Corporate Office 501 Library Street San Fernando, Ca. 91340 Tel. (818)-887-1338 Fax.(818)-347-7319 [email protected] Table of Contents Chocolates .....................................................Page 7 Decorations ................................................... Page 12 Frozen Breads & Pastries ................................. Page 17 Tart Shells ..................................................... Page 19 Flours & Mixes ............................................. Page 22 Nuts & Fruits ............................................... Page 24 Flavorings & Fillings ...................................... Page 27 Fondants & Buttercremes .................................. Page 34 Meats & Cheeses ............................................ Page 38 Oils & Vinegars ............................................. Page 42 Appetizers .................................................... Page 44 Grocery ........................................................ Page 47 Beverages ..................................................... Page 50 Boxes,
    [Show full text]
  • Foodservice Catalog
    Scrumptious! Decadent! Irresistible! With words like these, word of mouth has a whole new meaning. Croissants Pages 2–5 Danish & Puff Pastries Pages 6–7 Muffin Batters Pages 8–9 Breads Pages 10–15 Cookie Doughs Pages 16–17 Foodservice Desserts Catalog Pages 18–23 Perfect inside and out, the croissants of Vie de France are unforgettable and unequaled. We use only the highest-quality ingredients, including Grade AA butter and the finest milled flour. Our traditional fermentation process ensures the flakiest and best-tasting croissants available anywhere. The results of these efforts are authentic croissants that are truly legendary in the foodservice industry and beyond. With a full range of sweet and savory fillings available and a variety of forms to choose from, including frozen unbaked dough, pre-proofed and thaw-and-serve, Vie de France has whatever Spinach and Feta Croissant Croissantsyou need, regardless of your skill level or time pressures. Jumbo Cinnamon Swirl Croissant Croissants Almond Croissant Sweet Filled Demi Croissants Ham and Swiss Croissant Petit Curved Butter Croissant 2 3 Frozen Preshaped Unbaked Butter Croissants Thaw-and-Serve Butter Croissants Pack/Unit Gross Weight Case Pack/Unit Gross Weight Case Product Code Weight Per Case Code Product Code Weight Per Case Code Frozen Unbaked Croissant Omelette Croissants Butter Croissants Handling Instructions 79357 Cheddar 48/4.8 oz 15.40 lb R 7830 Petit Curved 120/1.0 oz 11.50 lb F Entrée Croissants 79358 Ham & Cheddar 48/5.3 oz 16.90 lb R 7831 Medium Curved 72/2.0 oz 13.00 lb F 1.
    [Show full text]
  • CULINARY Board Members in Charge Sharon Furches and Michael Poynter
    CULINARY Board Members in Charge Sharon Furches and Michael Poynter Stephen Lee, Louisville, KY - Superintendent Amount offered by Ky. State Fair.......................................$3,428.00 Entries close July 2; Location - East Hall Articles Accepted - See Rules 2 and 3 Articles Released - Monday, August 27 9:00 a.m. to 7:00 p.m. PLEASE NOTE: Entry requirements, rules and classes have changed. Please read the information in this section thoroughly and carefully. RULES 1. See General Rules on pages 189-191. Culinary 2. The Culinary Department will be open to receive entries Saturday, August 11, from 10:00 a.m. to 5:00 p.m. and Sunday, August 12, from Noon to 5:00 p.m. All canned goods and Special Display - Decorated Cakes or Molds in both Open & Junior Divisions must be received by 5:00 p.m. Sunday, August 12. 3. Baked goods, other food entries, and candy will also be accepted Monday, August 13, from 9:00 a.m. to 5:00 p.m. Sturdy, disposable containers must be used unless otherwise noted in class description. 4. Exhibitors will not be allowed to remove articles from this department until Monday, August 27 at 9:00 a.m. All items, including canned goods and containers, not called for by 7:00 p.m. Monday, August 27, will be given to a charitable organization. 5. No fresh or dried fruit may be used as a garnish in any class. If fresh flowers are used as a garnish they must be an edible variety. 6. All exhibitors wishing to have exhibits in regular and special classes must enter two such items to be eligible for both.
    [Show full text]